After 13 years of salaried man life in Paris, I took my Grand Diploma at The French Culinary Institute in New York. Now, I am Sous Chef at The French Consulate here in Manhattan.
On this blog, you will find info, tips, recipes and more from my hands-on experience...

Apr 2, 2010

Recipe for a White Chocolate Mousse

Before writing this post about a good tested~tasted recipe for a white chocolate mousse, I browsed on the web and found some numerous interesting stuffs on blogs and culinary sites.

Such as a variation flavored with the famous Limoncello liquor, from (south) Italy, and olive oil.I haven't - yet - tested that promising recipe found on the following blog.

On that blog, I found an example of translucent tuile (I am a huge fan of them, check posts on my blog with the label tuile) thanks to the use of glucose and grué (ground and torrified cocoa bean fragment).Or here with the addition of a roasted fig confit in sugar and saffron.